Good evening, another weekend is upon us, time sure goes fast. I came across this kitchen on Pinterest, oh could I do some baking here. My little kitchen serves it’s purpose, and suits me fine, but a girl can dream.
I only have about 8 feet of counter space, so a couple of recent additions are proving to be quite helpful. I invested in this beautiful Boos Block butcher block, heirloom quality, well worth the price. You can research them here.
On the other side of the kitchen I repurposed a cart that I have had for many years. It has been in and out of my house I don’t know how many times, thankfully I never sold or disposed of it. It was just a medium brown stained wood. It had some industrial casters on it. I replace the casters with those like on the Boos Block, I removed the wood top that it had and replaced it with a beautiful butcher block cutting board. I was lucky enough to find one in the size I needed. You can find the butcher block here.
I upgraded my Keurig and purchased an espresso machine from Williams Sonomac their brand, they had an incredible sale on these, less than $40 (at this price I also sent my daughter one for her birthday), they use the same capsule as the Nespresso OriginalLine
Let’s make something…..
My first try at using my biscuit mix (see earlier post) to make scones. These are peanut butter oatmeal with a peanut butter glaze. Scones usually take eggs, for this trial I only wanted to make 4 scones, so I beat the egg and then measured from it. My ingredients were based on the other scones I make. I also am trying to develop this so that I need no SPECIAL perishable ingredients, like heavy whipping cream. Really the only thing special is the powdered buttermilk, which is not perishable. So here is the recipe: ⤵️
I should have written this down as I made them, I don’t think I missed anything. 🙄
Preheat oven to 400°
Mix all dry ingredients together
1 cup biscuit mix
4 T oatmeal
1 T sugar
1 T brown sugar
1/2 t baking powder
1/8 t salt
fresh ground nutmeg (just a little)
1 T butter
(I set it in the freezer to chil) for 15 minutes or so.
3 to 4 T Reese’s peanut butter morsels
Add wet ingredients
3 T beaten egg
1/2 t vanilla
2 T milk (add small additional amounts if needed to bring dough together
Do not overmix, just bring the wet and dry together. Drop by 1/4 cup onto parchment lined baking tray.
Bake 12 to 15 minutes, toothpick test for doneness starting at 10 to 12 min.
Let cool completely.
Peanut butter glaze: this is a basic recipe, you won’t need this much, just pay attention to the ratio of ingredients, I did about 1/2 this recipe for the 4 scones.
1/3 c powdered sugar
1 t creamy peanut butter
2 T milk (start there, add more until you have a drizzling consistency.)
Drizzle over scones.
Enjoy!!! They are delicious 😋
Thoughts for your weekend …
Until next time,